Crash Course: Making Bread Pt 2

So it's been an hour or so, let's check on the dough...

Hmm, it's looking pretty good, but I want to have a more tender crumb and a more developed flavor. I'll check back in another hour.

Now if you like what your dough is doing in with an hour rise, then by all means, use it. There is absolutely nothing wrong with the dough and it will be WONDERFUL!

My house is a bit on the cool side. I let it rise for about 3 hours total. This is what looks like:

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Punch that dough DOOOOOOWN!

See how it stays indented? Perfect!

Knead it a little to get the large air bubbles out.

Now it's time to shape it. Here I'm a bit more gentle with the kneading, but at the same time i'm rolling the ends under. This is merely cosmetic as I shape the loaf.

It's log, log. It's big. It's heavy. It's... BREAD! From this point, you could cut it into equal sized pieces and make roll shapes and put it on a cookie sheet, or keep the rustic shape and put it on the pan. You of course can make any shape you want, and mark the top. I put it in a loaf pan.

From here, let it proof til it doubles in size once again.

Preheat your oven to 375 degrees Fahrenheit...

Because it's close to Samhain/Halloween, I marked it with a pentagram using the tip of a sharp knife. As the bread rises and puffs it will be quite lovely.

Then into the oven it goes for 45 minutes. I use the same time when making rolls from the dough.

Update @ 7:38 PM 10/15/2012: It's almost done. I never get tired of the scent of baking bread, never. Mmmmmmmmmmm. That reminds me, I need to go to the health food store to get local organic pastured (Not Pasteurized) raw cream to make butter for this delicious bread. And yes, I'll show you how to make that too!

Time to get out the cooling racks if you have em. If not a clean dish towel will work just fine.

Take the loaf out. The top should be slightly brown. It should be hard and with almost a hollow thud sound.

Cool it in the pan until it comes out on its own, otherwise it can break apart. The proteins in the wheat flour need to set up a bit.

Once it can come out on its own, cool it the rest of the way on a cooling rack or on the dish towel.

This loaf slices very well, with a nice crunchy crust. It goes nicely with a soup or stew to sop up the broth.

It also freezes and refrigerates excellently. I keep it in the fridge so it lasts longer. It slices better when chilled.

I slice it for sandwiches, toast and use the ends of the bread to make croutons or bread crumbs if I don't eat them first!

It is crusty, crunchy and a lovely chewy texture.

I hope you enjoy this basic bread crash course as much I enjoyed putting it together. And once you get this down, you can experiment with flavors, flours, bread types. The possibilities are endless.

If you have any questions, ask away. I'll be happy to help you.

*I am not a chef professional or otherwise. I'm a home cook, a survivalist and a homesteader. I've been making bread by hand since i was a child at my grandmother's knee. This is what she taught me. This is by no means the only method or recipe.*

Cake Baking Tip #2

Also from a friend:

Not motivated or just don't have time to frost the cake? Use marshmallows. One large marshmallow per cupcake or half a bag of minis for a 9x13 pan. Just plop one on top of each cupcake or spread the minis out evenly on the bigger cake. (remember, marshmallow really expands when it melts). Put it back in the oven til the marshmallow is nice & melty. If you like, after it melts you can turn the broiler on for a minute to toast it. If I make a chocolate cake, after it comes out, I like to sprinkle it with a little espresso powder and/or cocoa powder. You can use candy sprinkles or depending on the flavor of your cake, a little pre-sweetened Kool aid or Jello powder. (My granddaughter LOVE white cupcakes with marshmallow topping sprinkled with a little pink lemonade powder) do this AFTER the cake is done.

Hump day? Not for my cake!

Courtesy of my friend Eve Lynn:

I just wanted to share a little cake baking tip. You know that dome you sometimes get in the middle of a cake? It is caused by the sides baking faster than the middle.....well, you can prevent that.
Someone gave me a set of these things put out by Wilton, called, "Bake Even Strips" and they were wonderful. So wonderful, I wanted to buy more, but was put off by the cost.
I went online to see if there were a less expensive knock-off & came across a DIY site that shows how to make them. So easy! Just an old towel, some scissors and a couple pins. (I use big safety pins)...if you really want to get fancy, you can hem & surge the edges of the fabric.
http://www.cakeswebake.com/video/make-you-own-bake-even-strips

** 

Portuguese Soup

This is a great recipe. My mom used to make it all the time. Despite the name, this is a very inexpensive, delicious and filling soup that is VERY easy to make. You can make it on the stove top or in the crock pot. Matter of fact, I have a batch in the crock pot right now.

Ingredients:

• 1/2 lb ground beef (Substitute other ground protein if you wish)
• 2 C. chopped onion
• 3 cloves of garlic
• 2 Tbsp. Olive Oil (I used 80/20 ground beef and omitted the extra oil)
• 1 lg can whole stewed tomatoes
• 2 tsp. salt
• 1/4 tsp pepper (I also added some cayenne for some heat)
• 2 qt. water
•  1/2 tsp. dried thyme
• 1/2 tsp. dried basil
• 1/4 head of cabbage, shredded
• 1 C. broken vermicelli
• 1 pkg keilbasa (chorizo would also be very very good if you have it)

CROCKPOT: Dump it all in, turn onto highest setting, let cook for at least 4 hours. (Or until you get home)

STOVE TOP: brown mean, onion and garlic in oil. Add tomatoes, salt, pepper, sausage and water. Bring to boil. Cover, Simmer for about 20 minutes. Add thyme, basil, cabbage and pasta. Bring to boil. Cook until cabbage and pasta are soft.

YEP that's it. It freezes well and is even better eaten the next day, if it sticks around that long. 

Try it out. Let me know what you think and how you changed it to your liking.

My recipes are merely guidelines. I change stuff all the time depending on what's in season and/or on sale, and to my taste. I like more heat than my mom, so I add cayenne. You can too. Try it as is, then change it up :D

Have fun with it. Yum Yum.

Recipe: Taco Pie

It's like a taco, a casserole and a lasagna had an orgy!

Ingredients

• 1 lb ground meat or Veggie Substitute (Works great with x-tra firm tofu)
• 1 pkg taco seasoning
• 1 pkg of shredded cheese. (I used sargentto taco blend)
• 4 oz whole milk ricotta
• 6 whole wheat tortillas

Instructions

1. Brown meat thoroughly.
2. Add taco seasoning to meat. Mix to combine.
3. Cut 6 tortillas in half.
4. Layer the cut sides of 4 of the tortilla halves against the walls of a 9" x 9" square pan, overlapping them to make the base.
5. Spread some ricotta on the tortilla.
6. Sprinkle a little cheese.
7. Put 1/3 of the meat.
8. Layer 4 more tortilla halves, ricotta, meat  and cheese.
9. Repeat step 8 one more time, holding back some shredded cheese for the top.
10. Sprinkle a layer of cheese on the very top.
11. Put into a 350*F oven for 15-20 minutes or until the top cheese is bubbly and the casserole is heated through.
12. Cut, serve, enjoy!

Rockin' Recipes: Salsa Chicken in Springroll Cups

My 2 thighs were small. This made 9 pieces.

Ingredients:

• 2 left over roasted chicken thighs, skin removed, and pulled from bone.
• 3 Tbsp of your favorite salsa
• 1/2 a Medium Onion
• 4 slices of REAL American cheese, or cheddar (Not pasturized processed cheese food. REAL CHEESE PEOPLE)
• Egg Roll wrappers
• Pinch of salt
• Oil for muffin tin.

Instructions:

1. Preheat the oven to 350 degrees Fahrenheit.
2. In a food processor, put the chicken, salt, salsa and onion. Buzz until your desired consistency. I went for almost pate style with just a little chunk.
3. Oil the muffin tin.
4. Line each cup with a wanton wrapper, add filling, til ALMOST full, fold over sides allowing them to overlap each other. Do this for each cup that you have filling for.
5. Since the chicken is cooked, we're just browning the wantons, and heating the insides. So bake for about 20 minutes or until golden brown and delicious.

I've also filled wantons with banana and nutella for dessert. OMG To Die For! You can do these same cups with all sorts of fillings; sweet or savory. Fill it with your favorite things, throw it in the oven for something extra special.

Another option is use a mini muffin tin, use wanton wrappers to make appetizers for parties without breaking the bank!

In the Garden: Laying Down Roots

Did you know that you can grow some veggies from the root ends that we usually discard? In the photo above I have planted garlic, celery and romaine lettuce. Last year I grew ginger this way as well.

After you've used the bulk of the vegetable, bury the root end into the soil. Keep it watered, and wait for the magic.

What can I plant?

You can plant anything that has root ends or eyes. Among these are;

• Lettuce (I used Romaine, but I'm sure you can try other kinds)
• Celery
• Carrots
• Garlic
• Onions
• Ginger
• Potatoes
• Shallots
• Beets
• Rutabagas
• Turnips

Root vegetables need to be completely buried like potatoes and turnips, while the more leafy things like celery or lettuce, only the roots need to be protected by soil.

You can also try planting seeds from other things.

• Stone fruits (Cherries, peaches, apricots...)
• Apples
• Grapes
• Avocados

Experiment and see what will grow for you. Many fruits grow on trees, so you'll want to transplant it to a larger space if starting them in a pot. However, you can find many variety of fruits and veggies that are bred for planter life.

Have you done things like this? What have you planted? Tell me about it.

How To: Make your own Kefir!

*NOTE: I will be adding photos to this post during my next batch, so it won't always be empty.*

These instructions are what I follow. I got them from the farm I buy my raw milk from. There are other instructions to be found on the net. They are all very similar to this. What I like about the instructions from "The Family Cow" farm is that it is very 1, 2, 3 -- very step by step which is how I like it. It's a list. I LOVE LISTS!

What you will need:

• Jar or Crock (We prefer a stoneware crock)
• Real Kefir Grains
• Raw Milk (Preferably from Certified Organic Jersey! :) )
• Cloth or towel
• Colander or strainer (holes should be about 1/16th in diameter)
• Bowl
• Wooden spoon or spatula

To start the process:

1. Place the entire contents of "Kefir Starter Grains" into the crock or jar.
2. Pour 1 quart of milk over grains. (Keep down 1" or so from rim as milk will expand)
3. Cover with a cloth or towel to keep flies/dirt out but still let oxygen in.
4. Let sit at room temperature for 24 hours to culture. Do not set in sunlight.
5. Stir cultured Kefir to break up the thickness to make it easier to strain. Do not be alarmed at the curdled look of the kefir. Curds are a perfectly normal part of cheese, yogurt, and kefir making.
6. Set the colander on top of the bowl and pour the kefir into it. Use the spoon to help the kefir through. Do not rinse the grains after you strain them. In fact, it would be better to leave a few curds with them.
7. Return the grains to the fermentation crock to be ready for the next batch. After several batches, you'll notice that you have more grains than you started with. When you have 1 cup or more, you may start culturing 1/2 a gallon at a time... or, find a friend who wants some kefir grains. *NOTE: I WILL LET YOU KNOW WHEN I HAVE SOME READY FOR THOSE THAT WANT THEM, AS THEY BECOME AVAILABLE*
8. Place the freshly strained Kefir in the refrigerator to chill.
9. Puree your choice of fruit (frozen is best) in a food processor or blender. Then add the chilled kefir along with sugar, maple syrup. (I PREFER HONEY) or other sweetener to suit your taste. It is totally up to you to decide how sweet you like it or what flavors to add. We enjoy banana, peach, strawberry, blueberry, nectarine, orange, apricot or even a blend of several. Your imagination is the limit.

Kefir Smoothie - Honey, Banana and Strawberry. I used the food processor.

(Mothers, try freezing cool pops with Kefir instead of kool-aid. Your children will love them!... or freeze a pan of kefir and then process the frozen Kefir with frozen fruit, and a little extra sugar. (It tastes almost exactly like sherbet.)

To start the next batch: Place the grains in the fermentation jar, refill it with milk and repeat the whole process.

To take a short break from kefir making: Place the grains in a small container, cover with milk, cover container with a paper towel or cloth secured by a rubber band, and refrigerate. The cold temperatures will only allow a very slow fermentation. Important: Change the milk every week so the probiotic bacteria do not starve. The first batch or so will take longer than 24 hours to ferment til the grains get revived from their dormancy.

To take a long break: Rinse the grains with water and lay them on a paper towel to dry. When they are totally dry, place the grains in a container and store in your kitchen cupboard. They have been known to keep up to 2 or 3 years like this. When you are ready to start again, simply place the grains in milk like you would for a normal batch of kefir. The first batch will take longer than 24 hours to ferment til the grains get fully re-hydrated and revived.

To find Kefir grains near you: http://www.torontoadvisors.com/Kefir/kefir-list.php

If you use an antibacterial soap or something like Clorox to wash the container (WHICH IS NOT A GOOD IDEA) you are using for fermenting, be VERY careful to rinse it well as any residuals will KILL the grains. it is actually NOT necessary to wash your fermentation jar every time. The little bit of kefir left on the inside will help start the next batch.

Happy Kefir Making!

Interesting Study: Google "Health/Kefir"

What is it? :: Kefir

What it is?
It is probably one of the most ancient of all cultured milk products. Simply put, it's cultured milk like yogurt or sour cream. Unlike either it is fermented with it's culture. Cow, goat or sheep's milk is used most often. A culture is added, a SCOBY (Symbiotic Cooperation of Bacteria and Yeast), called Kefir Grains. the SCOBY mass looks like grains.

Kefir is made from gelatinous white or yellow particles called “grains.” This makes kefir unique, as no other milk culture forms grains. These grains contain the bacteria/yeast mixture clumped together with casein (milk proteins) and complex sugars. They look like pieces of coral or small clumps of cauliflower and range from the size of a grain of wheat to that of a hazelnut. Some of the grains have been known to grow in large flat sheets that can be big enough to cover your hand!. The grains ferment the milk, incorporating their friendly organisms to create the cultured product. The grains are then removed with a strainer before consumption of the kefir and added to a new batch of milk.

Brief History of Kefir:
The shepherds of the Caucasus Region carried milk in leather pouches. The noticed that it occasionally fermented into something that was carbonated and tasty. They would hang these bags on their doors, and people walking by would knock the bag, keeping the culture and milk well mixed.

The drink is world wide. As populations spread out, the new smaller groups kept their food culture.

According to http://www.kefir.biz/history.htm

"Amongst the people of the northern slopes of the Caucasian Mountains there is a legend that Mohammed gave kefir grains to the Orthodox people and taught them how to make kefir. The 'Grains of the Prophet’ were guarded jealously since it was believed that they would lose their strength if the grains were given away and the secret of how to use them became common knowledge.

Kefir grains were regarded as part of the family's and tribe's wealth and they were passed on from generation to generation.
So, for centuries the people of the northern Caucasus enjoyed this food without sharing it with anyone else they came into contact with.
Other peoples occasionally heard strange tales of this unusual beverage which was said to have ‘magical’ properties. Marco Polo mentioned kefir in the chronicles of his travels in the East."

There is a much more detailed and thorough history on the site mentioned above.

Chock full o stuffFull of minerals, vitamins and amino acids

• Contains partially digested proteins which can be used by the body easier.
• Contains tryptophan, calcium and magnesium -- keeping you calmer, less stressed and your nervous system healthy.
• Has phosphorus to help our bodies use carbs, fat and proteins to make cells & energy, and for body maintenance.
• B12, B1m Vitamin K, Biotin. -- Aids in the utilization of other B Vitamins like folic acid, pantothenic acid as well as B12.
• Aids in kidney, liver and nervous system health, relief from skin disorders, increased energy.
• Easily digestable
• Cleans intestines
• Beneficial bacteria and yeast
• Balanced, Complete, Wholesome, and Nourishing food
• Promotes immune system health
• Has been used in the treatment of a multitude of disorders including AIDS, CFS, depression and ADHD.
• May help relieve digestive problems and make your inner ecosystem healthier.
• May also help to relieve cravings for unhealthy foods like sweets.

Sounds odd, I know. I did to me to. I mean really, fermented milk? GROSS! But really, it's not. Cheese, yogurt, sour cream, butter milk... Those are all cultured milk products that we use every day. People have been making and using kefir in their own homes, long before refrigeration and sanitation standards. Even now, the health benefits have reached the world over, and into the local super market. You can find cultures as well as premade kefir drinks in your dairy section of most grocery or health food stores.

I found powdered culture at my natural food store, and kefired a whole quart! I wasn't sure of it at first. It was unfamiliar. I threw in a tablespoon of honey and let it warm up a bit. It was fizzy and sweet from the honey, tangy like yogurt, and thick like a smoothie. YUM! 

It's only been a week and I can't wait to have my next glass in the morning. I'm not sure if I truly feel a difference to write home about, but it doesn't suck. It's a great thing to have in the morning for the pick me up with your coffee.

By the way, it makes a KILLER smoothie, with some fruit and honey.

References:

http://www.kefir.biz
http://www.kefir.net